Workshop
Transforming tradition
Sponsored by Burgos, City of Gastronomy
Activity concentrating on suckling lamb from Burgos province, in a perfect combination with Ribera del Arlanza wine.
On this occasion the OCOO double pressure cooker will be used instead of the traditional roasting technique, to produce new results for our recipe. The process will also include some parts of the lamb not commonly used in Burgos gastronomy, such as the neck and tongue, with some surprising results on the palate. During the talk we will be sampling a few recipes created for the occasion, along with a red Boticario de Silos Tinto from Bodega Septien.
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